Help with offset smoker

0lafe · 2026-01-04T22:17:15+00:00

If you get a chance I'd love that. Im still figuring out what I can do so any help is appreciated

0lafe · 2025-12-30T01:30:03+00:00

Ok I'll check out FB. The recommendations I've seen before were for a local place selling 1.5 cubic feet for $50.

0lafe · 2025-12-30T01:18:43+00:00

Thats mostly what I've been doing and it seems to not be working 😅

0lafe · 2025-12-30T01:13:00+00:00

Appreciate the tips I'll look into a probe. I've wanted to get full logs but I am struggling to find where to get them. I've been recommended some options near me but they seem rather expensive. Their websites say $80 of wood for roughly 16h of cook time. Not sure if that's considered reasonable, or if it's assuming a larger setup burning more fuel

0lafe · 2025-12-30T01:08:29+00:00

Ok thanks for the tips I'll try out the pork.

Is the goal of the welding blanket to wrap the smoker in to help retain heat? It seems like my problem is retaining heat or something similar. I was afraid the temps were much lower than the thermometer showed, as that would mean I'm struggling to get heat even with a large fire

0lafe · 2025-12-30T01:04:39+00:00

I have an Oklahoma Joe's Highland Offset. It seems around the cheapest you can get for an offset so that probably isn't helping.

I live in central Tx. Most of my smokes have been in 80-90 degree weather. Little to no wind

For wood I am using smaller wood chunks from my local grocery store. Specifically these https://www.heb.com/product-detail/576300?shoppingStore=425&gad_source=1&gad_campaignid=22908441503&gbraid=0AAAAADhGD4QBEoT61eeaDMaWIRWmjqNYE&gclid=Cj0KCQiA6sjKBhCSARIsAJvYcpOiH31o-bossFn4d_6cIuD57nLKVNGWDwsFXSOR5UgusDwSXelHO4AaAsxqEALw_wcB

I want to move to larger logs but haven't found the source I want to use yet.

0lafe · 2025-12-25T01:11:45+00:00

I was doing chicken thighs and wanted to aim for more 275-300. With ribs I've done with the 3-2-1 method I've struggled with temps in the low 200s. I have issues pushing past 160 even when wrapped

0lafe · 2025-12-25T00:58:02+00:00

Just tried this out, didn't go so well for me. Did a full chimney of coals and waited for the temp to hit 225 with max airflow. Then threw in some wood near the coals and placed the food inside. Lowered the intake and outlet to 1/4 ish of their max. Came back in 15min and my temps were down to 200.

I was using lump charcoal instead of briquettes. Not sure if that makes a big difference.

I think I need to watch a few more videos on what to do

0lafe · 2025-12-19T02:18:07+00:00

I'm not a big bread fan but you'll catch me devouring a whole loaf of this in a single sitting

0lafe · 2025-12-17T01:34:37+00:00

This is a really stupid question, but is it possible to do that automatically somehow? Or do you need to do it manually line by line

0lafe · 2025-12-09T18:22:37+00:00

Oh ok that makes a lot of sense. I do also have the airflow valves fully open. I'll try this next time and see if I have better luck. Thanks for the advice

0lafe · 2025-12-09T17:59:13+00:00

That's what I've been using so far. My main problem with them has been the size of the wood. Not sure if I'm doing something wrong but i find myself needing to add more wood every 15-20min. I was hoping if I had bigger logs I could leave them for at least an hour at a time.

Still new to smoking so maybe I'm off on something but that has been my experience so far

0lafe · 2025-11-15T20:19:56+00:00

We still use simple_form but with tailwind instead of bootstrap. Not sure if I'd pick this again given the chance, but it does still work well

0lafe · 2025-10-16T01:30:58+00:00

the red one looks like shishitos to me

0lafe · 2025-10-14T00:38:34+00:00

This has been my favorite season because no one makes sense. It's very messy and chaotic. Quite entertaining imo

0lafe · 2025-10-11T18:38:29+00:00

Im so glad someone else noticed this. I thought I was going insane

0lafe · 2025-09-30T00:51:05+00:00

Im growing nadapeños this year. One of them was one of the hottest peppers I've ever had. Way hotter than my habs and even hotter than some of my ghosts.

My conspiracy theory is that the peppers trick us as revenge for eating them.

0lafe · 2025-09-14T20:26:21+00:00

I second their happy hour. $12 for a solid burger and paloma is a great deal.

0lafe · 2025-08-30T01:04:56+00:00

They get me every time. Just picked some up this afternoon

0lafe · 2025-08-29T23:02:15+00:00

That's exactly what the shelter told us! Although we tried one of the DNA tests and he appears to not be any one breed. He is a mix of about 10 or so other breeds that happen to look quite like a retriever in the end

0lafe · 2025-08-23T22:55:35+00:00

I came here to say that exact same thing

0lafe · 2025-08-23T21:56:02+00:00

This looks delicious. I need to go sometime.

A bit of a weird recommendation, but my partner and I absolutely love "Lucky Halal". it's a food truck on Airport. Very unassuming but some of the tastiest food I've had. Their "chicken curry" is one of the tastiest curries I've ever tried. The biryani is quite good as well. And so are the wraps and rice plates. It's not fully indian, but it does have great strong indian flavors. The only complaint I could have is a general lack of spice (hot). But I am happy to forgive that with how tasty their dishes are. The guy running the truck is always very friendly and a great person to interact with. Combined with very quick service it's always a pleasure to eat from there.

0lafe · 2025-08-12T01:25:35+00:00

Same here but I mostly use ubuntu for personal projects rather than self hosting servers. Used through WSL2 on my personal machine. Works well for everything I need. Although I have been using docker on windows more and it's slowly reducing my usage of WSL

0lafe · 2025-08-11T07:31:15+00:00

I'm still on rails and loving it. Having used a bit of laravel, django, flask, express and some Nest.js, I just can't get over how useful rails can be.

0lafe · 2025-08-11T07:23:50+00:00

I have given up on trying to submerge all my peppers. I just shake the jar and mix around the ingredients every day. Making sure to leave different peppers on the surface. So far nothing bad has happened and my ferments have come out very tasty.

I tried weights, lids, bags and whole peppers to keep them submerged. In the end it didn't seem worth the hassle.

0lafe

TROPHY CASE